Pork Chops & Calabrian Mayo with Warm Salsa Verde Bean Salad

Pork Chops & Calabrian Mayo

with Warm Salsa Verde Bean Salad

40 MIN
+$5.99/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    Wellness
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
    • with Salmon

    From the Test Kitchen

    To accompany our pork chops, you'll be making a side of cannellini beans, zucchini, and tomatoes dressed in Italian-style salsa verde. You'll top the pork chops with a dollop of bold Calabrian mayo for a nice kick of heat.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Pork Chops & Calabrian Mayo with Warm Salsa Verde Bean Salad
    Title
    • 4 Skin-On Salmon Fillets
    • 1 15.5-Oz Can Cannellini Beans
    • 1 Zucchini
    • ⅔ cup Salsa Verde
    • ¼ cup Mayonnaise
    • 1½ tsps Calabrian Chile Paste
    • 2 oz Sliced Roasted Red Peppers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ½ lb Grape Tomatoes
    • ¼ cup Grated Parmesan Cheese
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Medium dice the zucchini. Halve the tomatoes. Drain and rinse the beans. Roughly chop the peppers; place in a large bowl.

    Make the bean salad
    2 Make the bean salad

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the drained beans and salsa verde (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated. Transfer to the bowl of chopped peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the salmon
    3 Cook the salmon

    Pat the fish dry with paper towels; season on both sides with salt and pepper. Season only the skinless side with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish & serve your dish
    4 Finish & serve your dish

    In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Serve the bean salad topped with the cooked fish and Calabrian mayo. Garnish with the cheese. Enjoy!

    Tips from Home Chefs

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    Pork Chops & Calabrian Mayo

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Medium dice the zucchini. Halve the tomatoes. Drain and rinse the beans. Roughly chop the peppers; place in a large bowl.

    2 Make the bean salad

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the drained beans and salsa verde (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated. Transfer to the bowl of chopped peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Make the bean salad
    Cook the salmon
    3 Cook the salmon

    Pat the fish dry with paper towels; season on both sides with salt and pepper. Season only the skinless side with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Finish & serve your dish

    In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Serve the bean salad topped with the cooked fish and Calabrian mayo. Garnish with the cheese. Enjoy!

    Finish & serve your dish
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